Friday, December 12, 2008

This is your invite for our next Worry-Free Dinners™ Family event at Lilli and Loo, February 1, 2009. Come hungry and sign up quickly, this event will sell out FAST. The menu is FREE FROM: Sesame seeds; Peanuts; Tree-nuts; Gluten; Egg and Dairy. Other food allergies/sensitivities MAY be accommodated.

*Entrees: choice of one--Gluten-free (tinkyada) pasta with choice of sauce: primavera with tomato sauce OR tomato and basil--Lentil stew--Salad with choice of chicken, steak or tofu--Gluten-free risotto choice or either mushroom or risotto du jour

Monday, September 15, 2008

One aspect, among many, that I value about these Worry-Free Dinners events is that we all come together, virtual strangers, with one thing in common, and leave friends, having laughed, eaten and shared worry-free.

**

Lovely assistant Ami overhead a mom say to her little one: “Everything on the table is safe for you to eat.”

Her child repeated in wonder: “Everything is safe”.

Wow. It was true and I’m kvelling to be a part of it all.

**

A heartfelt thank you to the caring staff at Blue Smoke: Lissa, events manager; Nicholas, general manager; Sous Chef Alex; and our server Steve all of whom ensured that this event was delicious and Worry-Free. You guys rocked!

If you haven't sent in your application, contact us at worryfreedinners@gmail.com to get your family on board.

***

INVITATION: The event will be sponsored by Cherrybrook Kitchen: the Sweet Solution for Food Allergies. Diners will receive an assortment of Cherrybrook Kitchen products and a representative will be on hand to meet and greet!

Plates and plates of goodness, once we had wiped them clean, and my favorite GF BBQ sauce:

BIG THANK YOUS to Lissa, Group Dining and Private Events Manager at Blue Smoke for working with us to put this together; our server Simone; manager Nicholas; pastry chef for making our GF brownies with Cherrybrook mix; and sous Chef Alex for taking such great care of us, and with a sense of humor too!

Position a rack on the center rung of the oven. Heat the oven to 350°F. Lightly grease the bottom of a 16X12X1 rimmed baking sheet. Line the pan with parchment to cover the bottom and the edges of the pan’s longer sides.

Prepare 2 boxes Cherrybrook Kitchen Gluten Free Brownie Mix according to directions on the box and then using one hand to anchor the parchment paper, spread the brownie batter with a spoon or spatula. Drag a rectangular offset spatula over the dough to smooth it into an even layer, rotating the pan as you work. Brush or spray a sheet of parchment the same size as the pan with oil, and lay it, oiled side down, on top of the brownie batter. Roll a straight rolling pin or a straight-sided wine bottle over the paper (or swipe it with a dough scraper) to level and smooth the brownie batter. Carefully peel away the parchment.

Bake until a pick inserted in the center comes out clean, 8 to 10 minutes. Set the pan on a wire rack and let cool to room temperature. Place cooled brownie pan in the freezer for half an hour to set the brownie sheet.

***

Layer the cookie with ice cream, then chill.

On a separate clean baking sheet lay two long pieces of plastic wrap in a cross shape.

Remove the brownie sheet pan from freezer and slide a knife along the inside edge of the pan containing the brownie to loosen it. Invert the brownie onto a large cutting board. Peel off the parchment. Using a ruler as a guide, cut the brownie crosswise into two equal pieces. Place one layer, top side down, in the middle of the plastic wrap (a wide, sturdy spatula will help the transfer).

Remove the gluten free ice cream from the freezer and take off the lid. It’s important to work quickly from this point on. (If the ice cream gets too soft, pop it onto a plate and back into the freezer to harden up.) Using scissors or a sharp knife, cut the container lengthwise in two places and tear away the container.

Set the ice cream on its side. Cut the ice cream into even slices, 1/2 to 3/4 inch thick, and arrange them on top of the brownie layer in the pan, pairing the smallest piece next to the largest. Using a rubber spatula, gently yet firmly smear the ice cream to spread it evenly, as shown below. (It helps to put a piece of plastic wrap on the ice cream and smear with your hands; remove the plastic before proceeding.)

Position the remaining brownie layer, top side up, over the ice cream. Press gently to spread the ice cream to the edges. Put a clean piece of plastic on top and wrap the long ends of the bottom sheet of plastic up and over the brownie layers and ice cream. Put the baking sheet in the freezer and chill until the gluten free ice cream sandwich is hard, about four hours and up to two days.

***Cut and garnish the sandwiches

Take the baking sheet out of the freezer. Lift the package from the pan, transfer it to a cutting board, and line the pan with a fresh piece of plastic. Peel the top layer of plastic off the sandwich (you can leave on the bottom layer.)

Working quickly, use a ruler and a long, sharp chef’s knife to score the brownie, dividing it into twelve: three across the short side and four across the long side. Cut the sandwiches as shown below, wiping the blade clean as needed. (If your kitchen is very warm, put the pieces back into the freezer to firm, or work with one strip at a time, keeping the rest in the freezer).

Garnish the sandwiches, if you like: Fill a small, shallow bowl with your chosen garnish and set it next to your work surface. Garnishes ideas are gluten free chocolate chips, crushed mint candies, or sprinkles. Press some of the garnish onto some or all of the sides of the sandwich. Set the sandwiches back on the baking sheet and return to the freezer immediately. (If your kitchen is warm, keep the sandwiches in the freezer and garnish one at a time.) Once the sandwiches are hard, wrap them individually in plastic and store in the freezer.

Make Ahead TipsIndividually wrapped sandwiches will keep for up to two weeks in the freezer.

Sunday, June 8, 2008

“All staff, front and back, is expecting you and is informed...Our team is looking forward to having you all in!”

This quote is part of an email exchange I had with the GM of Craftbar the week leading up to our WFD Craftbar event and boy did my heart soar. These words are magic to any allergic person’s ears especially this one. And I just knew we’d be in great hands from start to finish at Craftbar. And we totally were.

I want to give a public THANK YOU to Chef Lauren, Sous Chef Ben with the vegan girlfriend, manager Jennifer, night manager Heather, hostess Ashley and our server Andrew for double and triple checking everyone’s needs. Thank you Craftbar team for being so hospitable, patient, understanding, professional and all around rock stars!

Truly, I’m still ferklempt about how great the whole evening was...so here are some pictures by our wonderful AMI (THANK YOU AMI for a great job last night!) of the various apps and entrees we all had.

Friday, June 6, 2008

We've been busy prepping for this weekend's SOLD OUT delectable Craftbar event and putting the finishing touches on the details for our next exciting event which will be in July at...Well, we can't tell you yet. But all will be revealed in a week or so and trust me you are REALLY going to want in on this one.

So if you aren't a member yet, email us for an application worryfreedinners@gmail.com , sign up and join us and you will have an early shot to get one of the coveted seats at this fantastic NYC institution of piggy goodness. [Any guesses?]

Wednesday, May 21, 2008

We had a large group and I love that everyone starts talking right away. Conversation flows easily and effortlessly in the safe space we create; everyone shares resources, personal stories, and listens to each other and laughs together—so fantastic!

A special thank you to Chef Mike Gershkovich for adapting his already wonderful menu to be gluten-free, fish-free and nut-free for us [it was already dairy-free]!

Most of us started with the carrot-ginger bisque that was deceptively creamy but no dairy, no soy: just deliciousness. Some of us started with the salad mushroom Arugula salad. For mains, I saw a lot of the luscious rib eye fillet. I had the white asparagus salad as my main. [After a long weekend in Bermuda eating lots of steak I needed a veggie dinner.]

Below are some pictures of the appetizers and the table whilst we ate and talked. I should have taken more, I always forget, between the eating and laughing and sharing who has time for photos!

**

Soup and salad apps:

The group with our entrées!

The Kosher goody bag!**

Everyone was oohing and aahing over the food it was just that good and we are all looking forward to the next KOSHER WFD!

Diners will receive an assortment of Certified asthma & allergy friendly™ environmental control and allergen reduction products from the Asthma and Allergy Foundation of America worth $500. (Seriously!)

WHO: Anyone on a diet that is FREE OF: gluten/wheat, peanut, tree-nut, shellfish and/or dairy. Additional food allergies or other concerns will be accommodated with prior notice.

WHEN: SUNDAY, JUNE 8th, 2008 6:00PM-8:00PM

WHAT YOU'LL GET:• Coaching around issues of food allergies/food intolerances by Allergic Girl, Sloane Miller, MFA, MSW, LMSW• Group discussion tailored to your concerns• Networking with people who understand your issues• Chat time with Chef de Cuisine Lauren Hirschberg and General Manager, Hayden Felice• A delicious Worry-Free Dinner at a great NYC restaurant• Allergen-free goody bag worth the price of dinner

FEE: $75, includes tax and tip but not beverages. Fee payable through Google Checkout.

Tuesday, April 8, 2008

As Allergic Girl’s assistant and the WFD administrator, I was bit worried about my presence at the first event because (gasp) I am not allergic.

I’m sympathetic certainly. Many people I love, including my sister and some dear friends, have food allergies and food intolerances. I’m privy to their worries on a regular basis. I’m only too happy to let them choose restaurants where they’ll have the best chance of having their needs accommodated.

But I can go anywhere and eat anything.

If I ask what’s in a dish or how it’s made, my questions come from curiosity and taste preferences, not because of the possibility that eating something could set off a string of uncomfortable, painful or even life-threatening outcomes.

So in this new safe dining space, the first Worry-Free Dinners event, one whose creation I was so happy to be a part of, how would I actually fit in?

How would the other diners feel to have me there?

And how would I feel being the odd woman out?

Introductions and conversations started easily; from the first hellos at Lilli and Loo, everyone had something to say. But we were talking about our commutes, crowded subways after long days at work. These experiences I knew first-hand. I couldn’t help but wonder what would happen when the real issues were addressed, the reasons that these diners came together.

With Sloane’s guidance, very soon everyone at the table was sharing their food and health issues: stories of drawn-out diagnoses, chronic pain, helpful and unhelpful medical professionals, helpful and unhelpful friends and family members. I’m an empathetic person to begin with. Still, with each detail the group revealed I gained a greater understanding, like: oh, I’d heard about this. But that? That really sucks!

In this safe space the group felt so comfortable so quickly, so happy to be with others who could relate. Everyone wanted to share. And everyone found a common connection - even me. Because as soon as the diners sat down together, we formed a group of people who cared enough to listen to what those around us had to say and who wanted to understand what each other’s experiences have been. With or without food allergies, I was a part of this group.

What did I takeaway from this first WFD event? I’m more acutely aware of the issues someone with food allergies faces at every meal away from home. I feel more confident to help my sister talk to a chef, to ask the questions that are important to her. I can do more talking too, to help ease the communication issues that might arise. And I know I can continue to support my friends, those who I’ve eaten with on a regular basis for years, and the new ones I made as part of the Worry-Free Dinners community at our first Worry-Free Dinners event.

Monday, April 7, 2008

So last week a WFD participant, who has a dairy allergy, asked about casein in wine. I knew that egg was often used in the wine making process, but didn’t know where exactly and now I find out that dairy is in wine too?

The next morning, I got on the case and emailed a colleague, noted wine expert Tyler Coleman, otherwise known as Dr.Vino.

Tyler had this to say about eggs, casein and wine: “Yes, egg whites are a common fining agent and yes, casein is sometimes used. But there are no labeling standards to indicate which ones (but the Feds are talking about new labeling for wine). Until then, check for wines that are bottled ‘unfined and unfiltered’--they often taste better anyway.”

“The biggest reason for fining and filtering wines is to remove molecules of colloidal size, such things as polymerized tannins, pigmented tannins, other phenolics and heat unstable proteins. Filtration acts only on particles compared to fining which works on particles and soluble substances. The whole idea of fining and filtering is achieving a state of clarity for the wine in a quick more economical fashion. Most wines are left for the proper amount of time (usually months) in the proper conditions would achieve the same effect of fining."

"The different types of fining agents are classified in two general classes. Inorganic chemicals…like bentonite, silica, activated carbon (coal) and sometimes potassium ferrocyanide. Or organic Compounds…[like] casein from milk, albumin from egg whites, isinglass [fish bladder] and gelatin.”

Kosher wine, according to Marty Siegmeister, NY/NJ/Metro brand manager for Allied Importers [second largest wine importer in the US], typically does not use casein in the process of fining or filtering their wine. Marty says: “The material used is one of the important things determining if the wines are kosher or not. No animal products are used or dairy products like casein. However, sometimes egg is used since it is parve Usually they use some type of clay, similar to what is used in some swimming pool filters..”

The question in all of this for an allergic diner is: do any of the organic fining agents have an impact of the end products allergenicity? Here’s an interesting article about wine allergies debunking the whole sulfite issue and here is an article pointing to sulfites as the culprit and a third article from Beekman Wines in New jersey that breaks down the possible causes of wine allergies. A bit more digging discovered this interesting site and article from the Allergen Bureau about the potential allergenicity from egg, casein and fish parts.

-The Scientific Panel on Dietetic Products, Nutrition and Allergies of the European Food Safety Agency has recently released opinions on the likelihood of individuals suffering allergic reactions in relation to a number of processed foods.

--The Panel considered it “unlikely” that cereals, nuts or whey used in distilled spirits would lead to severe allergic responses. A similar conclusion was reached for vegetable oils-derived phytosterols and phytosterol esters from soybean and for natural tochopherols from soybean.

-It was considered “not very likely” that wheat based maltodextrins or wheat of barley starch based glucose syrups would cause severe allergic responses. None of these products were determined to be of concern to celiacs, provided the concentration of gluten considered by Codex Alimentarius for foods rendered gluten-free is not exceeded. It was also considered “not very likely” that isinglass would trigger an allergic response when used as a clarifying agent in beer.

Now to our WFD diner’s question about dairy in the wine making process. “The Allergen Bureau panel considered that milk and milk products used in winemaking may trigger allergic responses.”

Aha!

As with all things, consult with your GP or allergist about your allergies and food sensitivities but I hope this article will help you to start understand your possible allergic or non-allergic relationship to wine.

As for some Kosher brands to try, according to Marty:Tabor Wines uses eggs to fine but not dairy.Yarden has an organic line.

Wednesday, April 2, 2008

As I sat with my fellow Worry-Free Diners before tucking into our delicious gluten-free dinners, I was quietly struck by how easily the conversation flowed, how effortlessly bonding happened between strangers, and how smoothly the ordering was with each person's personalized gluten-free menu and pre-fixe dishes.

It’s an experience I’ve had but rarely and it’s one that now I know can be replicated again and again. And I’m thrilled!

It was a true fellowship of the tummy; and of the previously itchy skin; and of the nebulous aching joints. It wasn’t a bitch fest or a poor me pity party. It was an “Aha, so you’ve had that too?” And an “Aha, I totally understand you”. (I’m getting ferklempt just thinking about it.)

We giggled and guffawed. We hmmed and oohed and ate. We traded war stories and horror stories. We talked trips and tricks and strategies. And we totally dined Worry-Free.

Here are some app and entrée shots taken by my lovely assistant Ami.

Fresh Saigon roll:

Thai Chicken Lettuce Wrap:

Crispy Borneo Orange Chicken (corn-free, dusted in arrowroot):

Shrimp with Fresh Mango:

Pomegranate Teriyaki Grilled Chicken (sauce on the side for this Allergic Girl):

**

No reported problems: all smiles, good times and happy, reaction-free particpants! Thank you everyone for being the first to join together and to eat well and worry-free!

Tuesday, March 18, 2008

When you have food allergies you can seem a bit obsessive compulsive to the uninitiated. I know I’m a little compulsive sometimes about making sure my food is allergen-free, because I have to be. If you hear me repeat after each course, "there are no nuts in that" it can sound a bit over the top.

As anyone with food allergies knows, even the most compulsive grilling of the chef or server doesn’t mean that there won’t be mistakes. Which of course feeds into the next experience with the next restaurant and the next compulsive questioning of the restaurant staff.

“Sometimes the trouble is the element of public theater in the dining room, meaning we have to indulge in our often-embarrassing rituals under the eyes of so many strangers ...”

Have you ever felt this way when you are going through your food needs in front of a new friend, a work colleague or gasp! a new date? Going to a restaurant for someone with food allergies or intolerances or any special dietary need is a very public declaration of one’s needs. Some people feel embarrassed about asking the kitchen for so many “special favors” or “substitutions”. And then add to that the whole table’s conversation seems to stop when you’re going through your list.

The article continues. “Sometimes the trouble … might be worrying about the safety of the food and the people who serve it.”

Now someone with OCD and no food allergies would have a different take on this sentence but still, food safety is a food allergic diner’s number one concern. I can do without restaurant theater, hot model-type waitstaff, or gorgeously plated masterpieces. I really want Allergic Girl safe food. As Suzzy Roche said in “Crossing Delancy”: “…just give me scrupulously clean.”

The article continues: “To many of us with obsessive-compulsive disorder… We walk into a calm and civilized dining room and see things we won’t be able to control. This feeds directly into one of the unifying themes of the disorder: an often crushing inability to handle the unknown.”

I want that prix fixe dinner, where delicious course after sumptuous course shows up, prepared beautifully and with care. I suppose I could go. I could pay $100 or $150 for a dinner, call the management ahead of time, tell them everything that I can’t eat, show up and have the burger (see the Waldorf, which again was incredibly careful and gracious with my meal. Thank you again, Waldorf). But really, a bun-less burger, a pat on the back and a shrug by management is not really what I want.

The reality is: I have food allergies. Supper clubs, foodie groups, secret food party groups are just not for me.

So that's one thought I’d been having.

Then there was another thought.

I receive so many kind and supportive emails from people about my blog (thank you all again, by the way!) asking: “How do you do it?” or “Are you always so upbeat?” or “What’s your secret?” or, very often, “Where can I go to eat like you do?”

I’m a naturally community-minded person. I love sharing resources, making connections between people and groups and resources. I’m a people person, which is why I went into psychotherapeutic social work. It was also the inspiration for my original blog, to share resources with others like me who wanted to eat out and eat safely.

It was at an allergen-free brunch at Five Points in November with a family friend who said, “Why not combine the three? Your relationships with restaurants, your ability to eat allergen-free AND your ability to impart that knowledge to inspire others and to connect people and resources. It’s a natural match!"

Thus, “Worry-Free Dinners” was born. At a brunch of all things.

I haven’t seen anything like this out there. It's an idea we cooked up and now we are going live.

From the initial positive responses and the flurry of requests for applications it seems there are a lot of you like me who want to dine out with fewer worries and be with people without the “eye-roll”. I’m so excited to create that safe space where we can share a meal, have fun and also talk about our food concerns, discuss our fears about handling these very serious food-related issues and explore some real solutions about how to move forward living happy, healthy, well-adjusted lives.

That is the Worry-Free Dinners story in a nut-shell. Pardon my obvious pun.

Sunday, February 24, 2008

You are cordially invited to become a member of the Worry-Free Dinners™ club and join us at LILLI and LOO for a GLUTEN-FREE meal! Other food allergies and sensitivities may be accommodated. VEGETARIAN option available.

*Please email worryfreedinners@gmail.com for an application. If you're already a member and want to join us for this event, please pre-pay to RSVP.*

*This menu and the information on it is provided by Lilliandloo in cooperation with Gluten Intolerance Group®. Lilliandloo and GIG® assume no responsibility for its use and information which has not been verified by Lilliandloo. Patrons are encouraged to consider this information in light of their individual requirements and needs to their own satisfaction.*

Please email worryfreedinners@gmail.com for an application. If you're already a member and want to join us for this event, please pre-pay to RSVP.

Friday, February 15, 2008

Worry-Free Dinners™ is a new concept and membership organization: the goal is to provide fun and "worry-free" dining experiences for those who have manageable food allergies and food intolerances. The Worry-Free Dinners community is based around social and educational dining events that are held at restaurants in and around New York City. By contracting with understanding, sympathetic and welcoming restaurants to host these dinners, we strive to create a friendly place to eat safely, connect with like-minded diners and learn how to replicate the experience.

Members will have an opportunity to:

• Receive coaching and practice how to talk with restaurant owners, managers and chefs.

• Network, connect, and build relationships with others who have food allergies/intolerances.

• Experience a new restaurant with a prix fixe meal that will be worry-free.

It’s easy to join. Membership is free and there’s no obligation. Just email worryfreedinners@gmail.com to receive an application. All information is kept strictly confidential. (If you are applying for a person under 18 years of age, please let us know.)

What is Worry-Free Dinners® ?

Worry-Free Dinners® is a membership group for anyone who has manageable food allergies and/or food intolerances and would like to explore restaurants, chefs and foodservice organizations that will offer an exclusive allergy-friendly meal.

What our WFD parents are saying about us:

"I would like to say that my Worry-Free Dinners experience at Blue Smoke was the all time best restaurant experience my son has ever had. The attention to every detail made him feel totally safe without there being over emphasis on him. Every person at the table enjoyed the meal...allergic or not. As parents of an allergic child, there are no words to describe how happy we were to see him enjoy himself so much. Much appreciation to Sloane and the Worry-Free Dinners team!” - CP

“My daughter has celiac and usually has very few choices when we go out to eat. Last nights dinner at Blue Smoke was delicious and not only did she COMPLETELY enjoy her meal, my whole family did. The restaurant was great in every way. Thanks for a great evening, you really made it an enjoyable experience!” - NP

Thank you so much for organizing such a wonderful family event. We really appreciated that you went out of the way to address all of our son's food restrictions. It was so nice to learn how other families deal with the challenges that come with raising a child with severe allergies. The food at Blue Smoke was delicious, the conversations were great, the stress that generally accompanies eating out was gone and we look forward to future Worry-Free Dinners." - JM

"Worry-Free Dinners gave my child a chance to eat restaurant food for the first time in his life. At bedtime, he declared “eating at the restaurant was my favorite thing this weekend!” After spending time with other families and Sloane, I have confidence that I could actually work with a restaurant staff to have a safe family meal out."- JZB

How Do I Apply for Membership?

Thanks for your interest! Membership includes exclusive invitations to Worry-Free Dinners® and the first opportunity to sign up for these fast-selling events and much more.

DISCLAIMER

While Worry-Free Dinners® makes all reasonable efforts to ensure that the restaurants and other vendors with whom it works strictly adhere to the dietary restrictions requested for the Dinners, we are not in the kitchen and make no representations as to the ultimate products and services of such third parties. Members should always consult with their own physicians with respect to their particular allergies and sensitivities, and Worry-Free Dinners® and Allergic Girl Resources, Inc do not render medical advice. Thank you for your cooperation!